Ham Bean Soup
Ham Bean Soup ready in 15 minutes is my kind of soup! A delicious and filling weeknight dinner that smells heavenly. Loaded with cannellini or navy bean and tender leftover ham in every bite!
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons olive oil
- 1 onion (diced)
- 1 large carrot (peeled and diced)
- 1/2 cup finely chopped celery
- 4 cloves garlic (minced)
- 2 cups shredded cooked ham
- 1 1/2 quarts (1 1/2 litres) chicken stock or broth ((you can use beef))
- 2 bay leaves ((or 1 tablespoon fresh chopped thyme))
- 3 tablespoons chopped fresh flat-leaf parsley
- 4 (15 ounce) canned white beans (cannellini beans) -- no salt added, (rinsed and drained)
- 1/2 teaspoon black pepper
- pinch of salt, (if needed)
Instructions
- 1
In a large pot or saucepan, heat oil over medium-high heat. Add onion, carrots and celery. Cook until onions are softened (5 minutes). Sauté the garlic until fragrant (30 seconds - 1 minute).
- 2
Add the ham and cook for a further 2 minutes, then pour in the stock. Add the bay leaves (or thyme) and parsley. Bring to a boil, reduce heat and simmer for 5 minutes to combine all of the flavours together.
- 3
Stir in beans and season with pepper. Let simmer for 2 minutes, taste test and season with salt if needed.
- 4
Serve warm.